Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3/4 cup ghee or oil

  3. 2 medium onions -- thinly sliced

  4. 1 cup plain yogurt

  5. 2 bay leaves

  6. 8 cloves

  7. 1 teaspoon black pepper

  8. 6 green cardamoms

  9. 1/2 teaspoon black cumin

  10. 1 tablespoon garlic paste

  11. 1 tablespoon fresh ginger paste

  12. 3 teaspoon ground coriander

  13. 1 teaspoon garam masala

  14. 1 teaspoon chile powder

  15. 1 1/2 teaspoon salt

  16. 2 1/2 pounds chickens, or mutton -- cut into pieces

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.

  2. Reheat the oil over medium heat, add bay leaves cloves, black pepper, green cardamom, black cumin and fry for 1 minute. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. (add little water if the mixture sticks to the bottom of the pan.) Add meat and fry for another 5 minutes. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 - 30 minutes or until the meat is almost tender.

  3. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture. Repeat until all the yogurt has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 1\2 cup of water. Bring to a boil and remove from heat.

  4. Sprinkle with coriander and serve hot with Naan.


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